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“In the abstract art of cooking, ingredients trump appliances, passion supersedes expertise, creativity triumphs over technique, spontaneity inspires invention.”



  • 2 1/2 pounds Brussels Sprouts
  • 4 ounces thinly sliced prosciutto
  • 1 tbsp olive oil
  • 1/2 cups thinly sliced shallots
  • 3 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp red wine vinegar



  1. Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 6 to 8 minutes until just tender (centers should still be slightly firm). Drain and set aside.
  2. Heat oil in a 12-inch skillet over medium-high heat. Add prosciutto to skillet, half at a time, and cook until crisp; remove from skillet.
  3. Reduce heat to medium. Add butter and shallots to skillet. Cook and stir about 2 minutes or until shallots begin to soften.
  4. Add Brussels sprouts, salt, and pepper to skillet. Cook and stir Brussels sprouts about 8 minutes or until heated through. Add vinegar and stir to coat.IMG_9452

  5. Transfer Brussels spouts to a serving bowl. Top with prosciutto and serve.


Recipe Reference bhg.com